University of Zagreb Faculty of Food Technology and Biotechnology Department of Biochemical Engineering Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology
Cite this document
Miškulin, E. (2014). Utjecaj omjera izvora ugljika i dušika u podlozi na proizvodnju lipida u kvascu Trichosporon oleaginosus (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:096138
Miškulin, Ena. "Utjecaj omjera izvora ugljika i dušika u podlozi na proizvodnju lipida u kvascu Trichosporon oleaginosus." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:096138
Miškulin, Ena. "Utjecaj omjera izvora ugljika i dušika u podlozi na proizvodnju lipida u kvascu Trichosporon oleaginosus." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:096138
Miškulin, E. (2014). 'Utjecaj omjera izvora ugljika i dušika u podlozi na proizvodnju lipida u kvascu Trichosporon oleaginosus', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:096138
Miškulin E. Utjecaj omjera izvora ugljika i dušika u podlozi na proizvodnju lipida u kvascu Trichosporon oleaginosus [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 October 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:096138
E. Miškulin, "Utjecaj omjera izvora ugljika i dušika u podlozi na proizvodnju lipida u kvascu Trichosporon oleaginosus", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:096138